Recipe courtesy of Sebastien Rouxel
Recipe courtesy of Sebastien Rouxel
Watch how to make this recipe.
Lemon Meringue Parfait
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- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 303
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 3 g
- Cholesterol
- 86 mg
- Sodium
- 100 mg
This version of Lemon Meringue Pie gets a sophisticated update by deconstructing the pie. The graham cracker, lemon curd, and meringue are layered in individual glasses for a dramatic effect.
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 303
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 3 g
- Cholesterol
- 86 mg
- Sodium
- 100 mg
Ingredients
Graham Cracker Crust
Lemon Curd
Swiss Meringue
Directions
- For the graham cracker crust: Weigh and mix your dry ingredients together in a bowl. In a stand mixer, cream the butter with both sugars and honey until thoroughly combined. Add to the butter/sugar mixture until just combined. Roll between two pieces of parchment paper to a ¼-inch thickness. Freeze 20 minutes. Note: Please refer to the written recipe for measurements as they've been adjusted from the video.
- Preheat oven to 325 degrees F. Remove top sheet of parchment and bake 30 minutes until brown. When cool, break up pieces and pulse in a food processor until it resembles coarse crumbs. Set aside at room temperature.
- For the lemon curd: In a saucepan whisk eggs, sugar and lemon juice and slowly bring to a boil, stirring the whole time (to prevent the eggs from cooking). Place through a strainer with a ladle or a China cap into a blender and with the motor on, add butter, a little at a time until emulsified. Set aside.
- For the Swiss meringue: Place egg whites and sugar in a bowl set over simmering water and whisk until sugar is dissolved. Transfer to the bowl of a stand mixer and whip until soft peaks form. Set aside. Note: Please refer to the written recipe for measurements as they've been adjusted from the video. To assemble: Place graham cracker crumbs in the bottom of a serving glass and layer lemon curd followed by more graham cracker crumbs 3 times. Top with a dollop of meringue. Run a kitchen torch across the top for a toasty finish.
Cook’s Note
Please refer to the written recipe for measurements as they've been adjusted from the video.
